Cheeseless Spanish pizza

Cheeseless Spanish pizza

1¾ hours 30 min

INGREDIENTS:

CRUST
1 (1/4	ounce) envelope active dry yeast
1	teaspoon sugar
2 1/2	cups all-purpose flour
1	cup warm water
1	tablespoon olive oil
TOPPING
20	spinach leaves
1	tablespoon olive oil
2	garlic cloves, crushed
2	medium onions, chopped
2 (14 1/2	ounce) cans diced tomatoes, drained
1/4	teaspoon ground pepper
12	black olives, pitted and chopped

RECIPE:

Brush pizza pan with melted butter or oil.

Make crust: Combine yeast, sugar and 1 /14 cups flour in large bowl.

Add warm water and oil.

Beat with electric beaters for 3 minutes.

Stir in as much remaining flour as you can.

Knead dough on lightly-floured surface until smooth in elastic.

Place in a greased bowl; cover and leave in warm place to rise for 45 minutes or until doubled.

Make topping: Rinse spinach; do not pat dry. Cut into shreds.

Place into saucepan. Cover and cook over medium-low heat for 10 minutes. Drain and cool. Squeeze out excess moisture.

Preheat oven to 400°F.

Heat oil in medium saucepan, add garlic and onion. Cook over medium-low heat for 10 minutes.

Add tomatoes and pepper; simmer gently for 5 minutes. Drain.

Punch down dough and knead on lightly-floured surface for 2-3 minutes.

Roll or pat dough onto prepared pan.

Spread dough with spinach. Top with tomato mixture; sprinkle with olives.

Bake 25-30 minutes.

Cut into small squares. Serve warm or cold.